Rice Dress­ing

This yummy rice mix­ture is a de­light­ful change from our tra­di­tional corn­bread dress­ing at Thanks­giv­ing. To make it a meal in it­self, I some­times add finely chopped cooked chicken and a lit­tle more broth be­fore bak­ing.

Simple & Delicious - - ON THE MENU - —Linda Emery, Bear­den, AR

Prep: 35 min. • Bake: 30 min. Makes: 10 serv­ings

4 cups chicken broth, di­vided 11/2 cups un­cooked long grain rice 2 cups chopped onion 2 cups chopped cel­ery 1/2 cup but­ter, cubed 2 cans (4 oz. each) mush­room stems and pieces, drained 3 Tbsp. minced fresh pars­ley 11/2 to 2 tsp. poul­try sea­son­ing 3/4 tsp. salt 1/2 tsp. pep­per Fresh sage and thyme, op­tional

1. In a saucepan, bring 3¹ ₂ cups broth and rice to a boil. Re­duce heat; cover and sim­mer un­til ten­der, about 20 min­utes.

2. Mean­while, in a large skil­let, saute onion and cel­ery in but­ter un­til ten­der. Stir in rice, mush­rooms, pars­ley, poul­try sea­son­ing, salt, pep­per and the re­main­ing broth. Pour into a greased 13x9-in. bak­ing dish. Bake, un­cov­ered, at 350° for 30 min­utes. Gar­nish with sage and thyme if de­sired.

3/4 CUP 221 cal., 10g fat (6g sat. fat), 26mg chol., 727mg sod., 29g carb. (2g sug­ars, 1g fiber), 4g pro.

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